Split dough into four equal portions. Place one portion between two pieces of parchment paper and roll out to a 3 ½ x 9-inch rectangle. Repeat with remaining dough. Place on a baking sheet and freeze for 30 minutes.

Assemble cookies:

Remove dough from freezer and carefully peel back top pieces of parchment from dough. Spread 1/3 cup cherry mixture over one portion of dough. Invert second rectangle over the first and remove parchment on top. Repeat layering process, leaving the top rectangle uncoated. Trim to a resemble more of a rectangle shape. Cut and press scraps together to make a second, smaller rectangle. Wrap both in plastic wrap and freeze for an hour or up to a month, depending on when you want to bake.